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Vegan Potato Pancakes (Latkes) Recipe

As a kid I used to look forward all year to my mom’s perfect latkes during Hanukkah…ok, ok even as an adult I still dream of them!

Since becoming vegan, we’ve been relegated to heating up store-bought knishes in place of latkes during Hanukkah. I’m not totally complaining, I love potatoes in pretty much any form, but this year I decided my mothers incredible latkes just HAD to be veganized.

Normally latkes are held together with egg, which I replaced with the VeganEgg by Follow your Heart. With just a few other tweaks to her recipe it came together, fried up beautifully, and I finally got my perfect vegan latkes.

I love to top mine with both applesauce and vegan sour cream. What do you like on yours?

Vegan Potato Pancakes (Latkes) Recipe:

Makes about 18 potato pancakes/latkes

Ingredients:

7 Medium Russet Potatoes, washed and peeled

2 Follow Your Heart VeganEgg

4 tbs All-Purpose Flour

2 tbs Oat Flour

1 medium onion

16oz of high heat oil

salt & pepper

vegan sour cream, apple sauce, or whatever you like on yours!

green onions for optional garnish

Directions:

Shred the potatoes and onion in a food processor with a shredding attachment (or you can do it by hand, if you cray)

Take a handful at a time of the shredded potato and onion and squeeze out as much water as you can, placing it all into a large bowl afterwards.

Add the VeganEgg, all-purpose and oat flours, salt, and pepper to the mixture, stir a bit with a spoon to get it started but really you’ve gotta get your hands in there to really get everything combined. Let the mixture sit for 20 min (this isn’t 100 percent necessary, but this helps them not absorb as much oil)

Pour enough oil into a heavy-bottomed (preferably cast iron) pan so that its about 1/4 inch high. You want the latkes to be about halfway in the oil as they fry so it all cooks evenly. You probably won’t need to use all of the oil I call for, but you might need to re-up as you cook. Turn the heat to medium-high and let it heat up as you make your latkes.

Start making your pancakes/latkes! Take a clementine size amount from the mixture, roll into a ball, and then flatten with your palms, making it a disc. It should be about 1/2 inch thick and as uniformly thick as possible. Repeat with the rest of the potato mixture.

By this point the oil should be good and ready, if you have a kitchen thermometer, the temperature of the oil should read about 400 degrees. CAREFULLY lay four latkes into the oil, evenly spaced out. Don’t try to do more than 4 at a time, it changes the temperature of the oil too much and they won’t cook properly. Adjust heat as you see fit, it will vary depending on what kind of pan you use.

Cook for about 12-13 min, flipping the latkes every 2 minutes or so to ensure even cooking. Unfortunately, this isn’t a recipe where you can let it cook 6 minutes and then flip, they will burn! After they’re cooked through, transfer to a plate or another large baking sheet lined with a bunch of layers of paper towels to drain the excess oil off of them. Repeat until all of the latkes are done!

I love to top mine with some apple sauce and a big dollop of vegan sour cream. My favorite recipe for vegan sour cream is by Isa Chandra Moskowitz in her cookbook “Super Fun Times” but if you want to grab some from the store, Follow Your Heart is my favorite ready-made option.

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About Me

Hi! I’m Valerie, born and raised in Miami, Florida, I travel as much as possible and then create recipes inspired by the delicious food I have on my travels. With Vegan Travel Eats I showcase how diverse and extraordinary the vegan food scene is all over the country and show you that you can live an exciting life and enjoy incredible food in a more sustainable way